OBTAINING NEW FOOD ADDITIVES BASED ON WHEAT AND THEIR CHEMICAL COMPOSITION

OBTAINING NEW FOOD ADDITIVES BASED ON WHEAT AND THEIR CHEMICAL COMPOSITION

Authors

Andijon davlat universiteti, kimyo fanlari doktori, professor
Andijon davlat universiteti, kimyo fanlari doktori, professor

Keywords:

wheat, malt, malt extract, sprouted wheat

Abstract

The article presents the information about the preparation of malt based on barley and wheat. The beneficial and healing sides of malt are illuminated. The chemical composition of wheat malt has been cited and information has been given about the food additives obtained on its basis.

Food is treated with various chemicals that give a strong taste and aroma with the aim of prolonging shelf life, attracting and training people. As a result of food processing with such chemicals, various oncological, allergic and other chronic diseases are on the rise in the human body. With this, strong-acting antibiotics and other types of drugs are widely used in order to overcome such types of diseases

Author Biographies

, Andijon davlat universiteti, kimyo fanlari doktori, professor

Andijon davlat universiteti, kimyo fanlari doktori, professor
, Andijon davlat universiteti, kimyo fanlari doktori, professor

Andijon davlat universiteti, kimyo fanlari falsafa doktori, dotsent

References

Asqarov I.R., Nazarova X.D. Kamqonlik kasalligida ishlatiladigan dorivor moddalar va ularning kimyoviy tarkibi // Tovarlarni kimyoviy tarkibi asosida sinflash va sertifikatlash muammolari va istiqbollari. Ilmiy-amaliy konf. materiallari. –Toshkent, 2013. -B. 314-315.

Asqarov I.R., Mirzaeva Z.O , Xasanova D.T. Arpa va solod ishlab chiqarish. Akademik A.Qosimov tavalludining 75 yilligiga bag‘ishlangan “O‘zbekistonda biotexnologiyaning rivojlanishi va istiqbollari” mavzusidagi ilmiy-amaliy anjuman. Andijon – 2012.85 b

Asqarov I.R., Norxolova M.A, Xasanova D.T. Arpa va solodni zamburug‘li zararlanishi muammolari. Akademik A.Qosimov tavalludining 75 yilligiga bag‘ishlangan “O‘zbekistonda biotexnologiyaning rivojlanishi va istiqbollari” mavzusidagi ilmiy-amaliy anjuman. Andijon – 2012.-75 b

Bill Simpson. Mikrobiologicheskiy kontrolь pivovarenii // Sputnik pivovara. – Moskva, 2001.- № 4. – S. 9-14.

Asqarov I.R., Tolipov D.M, Xasanova D.T. Solod modifikatsiyasi va fermentativ jarayonlar.Akademik A.Qosimov tavalludining 75 yilligiga bag‘ishlangan “O‘zbekistonda biotexnologiyaning rivojlanishi va istiqbollari” mavzusidagi ilmiy-amaliy anjuman. Andijon – 2012.-79-80 b

Asqarov I.R., Xasanova D.T. Ba’zi oziq – ovqat mahsulotlarini sertifikatlash muammolari. “Kimyo fani va uni o‘qitish samaradorligini oshirishning dolzarb muammolari” mavzusidagi mintaqaviy ilmiy – uslubiy anjuman. Andijon – 2005.-121 b

Asqarov I.R., Xasanova D.T. Undirilgan bug‘doyning kimyoviy tarkibi. FarDU. ILMIY HABARLAR. Farg‘ona – 2022. №5-228 b